Courgette Tart


Ingredients
- 0.5lb (225g) shortcrust pastry
- 1 onion, chopped
- 2 tbsp olive oil
- 4-6 small courgettes, finely sliced
- Seasoning
- 4 eggs
- 0.5 pint (300ml) single cream
- 0.25 pint (150ml) milk
- Freshy grated nutmeg
- 4oz (100g) Gruyere cheese, grated

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Recipe Name
Courgette Tart
Method
1 Roll out the pastry to line a 9 or 10 inch (23-25cm) flan dish. Fry the onion gently in the olive oil until soft. Remove with a slotted spoon to the pastry case. Fry the courgettes until golden brown. Remove to the pastry case.
2 Beat the eggs, add the milk, cream, salt and pepper and the nutmeg. Pour this mixture over the courgettes and sprinkle over the grated Gruyere.
3 Bake in an over at 200C (400F) Gas Mark 6 for approximately 45 minutes until the tart is set in the middle and golden brown.
4 Serve with mixed leaves.


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